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On the variation of physicochemical properties of starch samples treated by microwave radiation

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Abstract

Acid-base properties of potato starch suspensions, unirradiated and exposed to microwave radiation, and also comparative structural and mechanical properties of their cooked gels were studied by the methods of electronic photography of starch grains, direct potentiometry, and potentiometric titration.

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Authors and Affiliations

  1. Kemerovo Technological Institute of Food Industry, Kemerovo, Russia

    T. V. Shevchenko, E. A. Kondratov, E. V. Ul’rich, A. M. Popov, V. S. Lobanova & I. O. Tokmakova

Authors
  1. T. V. Shevchenko
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  2. E. A. Kondratov
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  3. E. V. Ul’rich
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  4. A. M. Popov
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  5. V. S. Lobanova
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  6. I. O. Tokmakova
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Corresponding author

Correspondence to E. V. Ul’rich.

Additional information

Original Russian Text © T.V. Shevchenko, E.A. Kondratov, E.V. Ul’rikh, A.M. Popov, V.S. Lobanova, I.O. Tokmakova, 2013, published in Zhurnal Prikladnoi Khimii, 2013, Vol. 86, No. 1, pp. 138–142.

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Shevchenko, T.V., Kondratov, E.A., Ul’rich, E.V. et al. On the variation of physicochemical properties of starch samples treated by microwave radiation. Russ J Appl Chem 86, 127–131 (2013). https://doi.org/10.1134/S1070427213010242

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  • DOI: https://doi.org/10.1134/S1070427213010242

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